Scampi with White Beans

Servings: 3


  • 1 lb. asparagus, cut diagonally into 1 inch pieces
  • 5 cloves garlic, minced
  • 2 tsp. olive oil
  • 2 tsp. margarine
  • 1 lb. shrimp, peeled, deveined
  • 2 cups tomatoes, chopped
  • 1 lb. canned Great Northern beans, or navy beans, rinsed, drained
  • 1/2 tsp. dried marjoram
  • 1/2 tsp. dried basil leaves
  • 1/2 tsp. dried rosemary leaves
  • 2/3 cup low sodium chicken broth
  • 2 tsp. cornstarch
  • 1/2 lb. spinach fettuccine, cooked, hot
  • 2 Tbs. grated Parmesan cheese, or fat-free grated Parmesan


Cook asparagus and garlic in oil and margarine in large skillet over medium heat 1-2 minutes. Add shrimp and cook until pink, 2-3 minutes. Add tomatoes, beans, and herbs; cook, covered, until tomatoes are wilted, 2-3 minutes. Mix chicken broth and cornstarch, stir into skillet. Cook over medium heat until thickened, stirring frequently. Season to taste with salt and pepper. Serve over fettuccine and sprinkle with cheese.

Variation: Substitute 1 lb. boneless, skinless chicken breast for the shrimp. Cut the chicken into 3/4 inch pieces; cook chicken in oil and margarine in large skillet over medium heat 3-4 minutes. Add asparagus and garlic; cook until chicken is no longer pink in the center, 2-3 minutes. Complete recipe as above.

Values per serving:
Calories: 513, Total Fat: 9 g
Fiber: 13.3 g

Courtesy American Dry Bean Board.